It's been a while since I posted a recipe. Chicken Marsala is very easy to make and if you serve it to guests they'll call you supreme chef. There really is some chicken under all those mushrooms. Pick up a package of chicken breast cutlets at the grocery.
Don't forget to get a bottle of Marsala Cooking Wine too. Marsala cooking wine is the secret ingredient in this recipe. You'll also need bread crumbs and a package of mushrooms, some butter and olive oil.
Use your meat tenderizer and hammer slightly flat each cutlet on both sides. The chicken doesn't really need to be tenderized but this reduces the thickness of the chicken breast cutlet. Dredge each cutlet in bread crumbs. I used gluten free crumbs. Set the cutlets aside. I like to make more at each meal and then Gary and I can have leftovers. Sometimes I can freeze the meals already cooked and then thaw them out for another day.
Slice a package of mushrooms. Put on a cup of rice to cook. I like Chicken Marsala with rice because it makes a nice gravy which works well spooned over the rice.
Saute the mushrooms in butter on medium high heat till they are soft but not too mushy. When they are finished take them out of the pan and set them aside.
Meanwhile add more butter and olive oil to the pan and saute the breaded cutlets browning them on both sides over medium heat. When they are browned sprinkle the mushrooms over the top and immediately pour in half to three quarters of a cup of the Marsala Wine. Let is sizzle to cook off the alcohol and then cover and simmer gently till a fork can easily be inserted in the cutlet. These only take about 7 to 10 minutes to simmer. Don't over cook otherwise the chicken will be dried out.
See the gravy in the pan. Sorry no photos of the Chicken Marsala plated up we just couldn't wait to eat it and neither will you. Thanks for reading and for all your comments.
